CN110835594A - Preparation process of plum fruit wine - Google Patents

Preparation process of plum fruit wine Download PDF

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Publication number
CN110835594A
CN110835594A CN201911306691.7A CN201911306691A CN110835594A CN 110835594 A CN110835594 A CN 110835594A CN 201911306691 A CN201911306691 A CN 201911306691A CN 110835594 A CN110835594 A CN 110835594A
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wine
plum
fruit
fermentation
juice
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伍廷超
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Guizhou Green Landscape Agricultural Science And Technology Development Co Ltd
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Guizhou Green Landscape Agricultural Science And Technology Development Co Ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Abstract

The invention discloses a preparation process of plum fruit wine, belonging to the technical field of fruit wine brewing, and the method comprises the following steps: picking raw materials, primarily cleaning and screening, secondarily cleaning, drying, canning and dipping, carrying out enzymolysis, clarifying, fermenting, pouring wine, carrying out malic acid-lactic acid fermentation, storing, ageing, adding glue, filtering, carrying out antioxidant treatment, blending, carrying out freezing treatment, filtering by using a degerming plate, carrying out stability test, carrying out precise filtering, carrying out quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified. The plum fruit wine brewed by the invention has the advantages of good taste, stable quality and the like, reserves the nutrient components in the fruit, has outstanding typicality, does not contain added essence, pigment and preservative, and is a safe and healthy food.

Description

Preparation process of plum fruit wine
Technical Field
The invention relates to the technical field of fruit wine brewing, in particular to a preparation process of plum fruit wine.
Background
The plum belongs to stone fruits, is rich in variety and has wide distribution range in China. The plum is a fruit with homology of medicine and food, according to the determination of related departments, every 100 g of edible part of the plum contains 117.2-221.9 kilojoules of energy, 8.8 g of sugar, 0.7 g of protein, 0.25 g of fat, 360 micrograms of provitamin A (carotene), O.3 mg of nicotinic acid, more than 6 mg of calcium, 12 mg of phosphorus, 0.3 mg of iron, 130 mg of potassium and 27 mg of vitamin C, and in addition, other minerals, multiple amino acids, asparagines, cellulose and the like. These nutritional components of plums are essential for human health and life metabolism. However, the method is characterized by being not durable in storage, basically selling fresh food, few processed products, and causing a great amount of rottenness of raw materials every year and great economic loss because the existing preservation technology is not closed. And because of the shortage of the transportation and preservation technology, many excellent varieties in China cannot be exported. Particularly in Zhenning county of Guizhou, because the quality of the honey plum and the ice crisp plum is famous nationwide, the large-scale planting leads the yield of the Zhenning plums to be increased geometrically in successive years, the existing plum planting area reaches over 10 ten thousand mu, and the yield per year exceeds 4 hundred million jin. Since the time from the ripening to the picking of the plums is only about 45 days, the nearby digestion of the plums becomes a problem which needs to be solved by fruit growers. Under the condition, deep-processed products are manufactured by utilizing the modern biotechnology, so that the added value of the products can be improved, and a way is found for fruit growers. Fruit wine brewed by taking fruits as raw materials also meets the national guidelines for wine development, namely 'high wine is converted into low wine, grain wine is converted into fruit wine, and distilled wine is converted into fermented wine'. Therefore, the grape wine has a wide development prospect, however, most of the fruit wines in the market at present are grape wines, the quality of the grape wines is uneven, and some or even excessive food additives such as pigments and preservatives are added, so that adverse effects are caused to consumers.
Plum wine produced by the technology is full juice fermented wine, and the technical difficulty is overcome by 1, residues such as mixed bacteria, pesticide residue and other impurities on the peel, if not removed, the residues are injected into fruit pulp for fermentation to cause the risk of difficult removal, the fermentation and the quality of the subsequent plum wine are seriously influenced, and the pulp on the kernel is not easy to be removed; 2. the plum wine has strong bitter and astringent feeling and is not easy to remove; 3. the colloid stability is poor, and secondary precipitation is easily formed in bottled wine; the wine is easy to oxidize and the color of the wine is easy to change; 4. the typicality is poor, and the brewed plum wine has no distinct plum fruit flavor.
Disclosure of Invention
Aiming at the defects of the prior art, the preparation process of the plum fruit wine with good taste, stable quality, retained nutrient components in the fruit and outstanding typicality is provided.
The technical scheme for realizing the invention is as follows: a preparation process of plum fruit wine comprises the following steps:
(1) picking raw materials: picking the fully ripe plum fruits, wherein the following requirements are met: the fruit is completely mature, has rich fragrance, does not mildew, rot, insect pest and green Chinese olive;
(2) primary cleaning and screening: washing the plums with tap water in sequence; 2% alkali water washing and clear water washing; 2% citric acid washing and water washing; 3% sulfurous acid water washing and water washing; cleaning, removing green fruits and rotten fruits, and removing fruit stalks and fruit leaves;
(3) secondary cleaning: washing the raw materials for the second time by using deionized sterile water;
(4) and (3) drying: blowing the cleaned plums to dry by using an air blower;
(5) canning and dipping: placing the surface-dried fructus Pruni Salicinae in a fermentation tank, and charging food grade CO into the fermentation tank filled with fructus Pruni Salicinae2，CO2The volume ratio of (a) to the volume of the fermentation tank is 1 to 3; finally using a small amount of SO2Sealing the tank;
(6) enzymolysis: performing enzymolysis on the self-flowing juice after the dipping is finished, and performing enzymolysis on the fruit pulp by using pectinase; dissolving pectase with fruit juice, pouring the mixture of fruit juice and pectase into the free-flowing juice, mixing uniformly, the enzymolysis temperature is 15-25 deg.C, the time is 24 hours;
(7) clarification: clarifying the self-flowing juice after enzymolysis, and taking clear supernatant;
(8) fermentation: adding white granulated sugar into the clear liquid clarified in the step (7) until the sugar degree in the self-flowing juice is 24 degrees, and then adjusting the pH value to be 4.2-4.6; adding Angel yeast for fermentation, wherein the addition amount of yeast in each ton of the gravity flow juice is 50-180 g; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, and stirring regularly;
(9) pouring wine: adding H after the gravity flow juice fermentation in the step (8) is finished2SO3In the wine, free SO in the wine2Standing for 2-3 days until the concentration is 50ppm, settling the fruit residues to the bottom of the can, and pouring the wine base in the can into another can;
(10) malic acid-lactic acid fermentation: inoculating the lactic acid bacteria to the mixture,performing deacidification fermentation; the inoculation amount is 3% -5%/L, the sulfur supplementation and the fermentation termination are judged according to the taste, and SO2The supplement amount is 60-80 mg/L;
(11) and (3) storage: adding tannin into the wine, fermenting continuously until the wine base becomes clear from turbidity, continuously settling the fruit residues, and pouring the wine base into the jar for the second time after 20-30 days;
(12) aging: maintaining the temperature below 20 deg.C during aging, and keeping free SO in wine2Keeping at 50ppm, aging for 2 months, and then pouring the jar for the third time; then continuing to age for 6 months, and pouring the jar for the fourth time;
(13) glue feeding: adding clarifier into water to obtain clarified liquor, and adding clarified liquor into the wine base to allow the wine base to stand for clarification;
(14) and (3) filtering: after raw wine is clarified, circularly filtering by using a diatomite filter until wine liquid is clear and transparent, and putting the wine into another tank for storage;
(15) and (3) antioxidant treatment: adding ascorbic acid into the wine for resisting oxidation and protecting color, and keeping the stability of wine color;
(16) blending: blending plum wine of different batches according to the requirements of finished products;
(17) freezing treatment: freezing plum wine at-5 deg.C for about 7 days;
(18) filtering by a sterilizing plate: putting plum wine into a plate-frame filter, and adding yeast and bacteria removed from wine;
(19) stability test, namely performing cold stability, heat stability, oxidation stability, protein stability and biological stability test on the plum wine before filling, and entering the next procedure after all the plum wine is qualified;
(20) and (3) precise filtration: sequentially filtering plum wine liquid with 0.45u and 0.20u nylon membranes;
(21) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified.
Preferably, the 2% alkaline water is 2% sodium bicarbonate solution by mass fraction.
Preferably, in the step (11), the tannin is added in an amount of 5-20 g/L.
Preferably, in step (12), the temperature during ageing is required to be maintained at 10-18 ℃.
Preferably, the plum is ice crisp plum.
Preferably, in the step (6), the addition amount of the pectinase is 140-170g per ton of the free-flowing juice.
Compared with the prior art, the invention has the beneficial effects that:
1. as the frozen and crisp plum of the six-town of Zhenxiang county, Guizhou province is selected as the raw material, the plum variety has thin peel, less cellulose contained in the pulp and natural separation of the pulp and the kernel, the whole plum is adopted to implement CO2Soaking and fermenting; therefore, the process flow is shortened, the energy consumption is reduced, the cost is saved, the whole fermentation has another benefit that the self-flowing juice fermentation is high in clarity, the use of a clarifying agent is reduced, and the cost is saved. The crushing, secondary coring and beating are not needed, so that the labor intensity is greatly reduced, and the production efficiency is improved. In addition, the pomace obtained after juice flowing can be subjected to secondary fermentation and used for distilling into the high-degree plum fruit wine, and the distilled residue is used for direct feed or production of granulated feed and fertilizer, so that the utilization rate of byproducts is improved, and the economic benefit is increased; washing the plums with tap water in sequence; 2% alkali water washing and clear water washing; 2% citric acid washing and water washing; washing with 3% sulfurous acid, washing with water, and washing fructus Pruni Salicinae with acidic and alkaline aqueous solution to remove impurities such as drug residue and bacteria on the surface of fructus Pruni Salicinae, so as to avoid the influence of the impurities on fermentation and quality of wine;
2. the fruit pulp is decomposed by pectinase, so that the effects of more efficiently leaching the plum cortical polyphenol substances and increasing the fragrance can be achieved, and the typicality of the plum wine is more obvious;
3. plum wine produced by Angel high-activity dry yeast fermentation has harmonious wine body, pleasant fragrance and outstanding typicality. The high-degree plum wine produced by Angel aroma-producing yeast has more fragrance and richer and fuller aroma components.
4. The bitter and astringent feeling of plum wine can be obviously improved by adding the clarifying agent for degelatinizing.
5. The cold treatment process is adopted to effectively improve the colloid stability of the plum wine. In addition, part of organic acid can be precipitated during cold treatment and filtered in a cold environment, so that the aim of effectively reducing acidity is fulfilled, the tartness of the new wine is eliminated, and the taste is more mellow, soft and fragrant. Compared with the chemical method for reducing acid, the method can well maintain the aroma structure, the nutritional structure and the chemical structure of the wine body. The whole production process has no heat treatment process, and well retains the nutritional ingredients of the raw materials.
6. The plum wine disclosed by the invention is fermented by adopting 100% of raw juice, the product is low in alcohol content and sugar content, is free of added alcohol, essence and pigment, is good in taste and rich in nutrition, and is beneficial to body health after being drunk for a long time.
8. MLF (malic acid-lactic acid fermentation) MLF can not only reduce the acerbity and roughness of the raw plum wine to make the plum wine soft and mellow, but also improve the sensory quality and the biological stability of the plum wine; can reduce acidity to the maximum extent, and further eliminate the sour feeling of plum wine. Can improve the stability of bacteria in plum wine, and inhibit the growth of other microorganisms due to nutrient consumption or bacteriocin production when MLF occurs.
9. Tannin is added to promote the clarification of plum wine by precipitating unstable colloids, including proteins; the structure can be compensated, and the defects of the wine body and the flexibility can be overcome; can eliminate the harsh feeling of tannin in plum wine.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. In addition, the tannin and the clarifying agent are selected from formal markets, the tannin is OENONANINITIAL, France, and the clarifying agent is HHM composite clarifying agent.
Example 1
A preparation process of plum fruit wine comprises the following steps:
(1) picking raw materials: picking the fully ripe plum fruits, wherein the following requirements are met: the fruit is completely mature, has rich fragrance, does not mildew, rot, insect pest and green Chinese olive;
(2) primary cleaning and screening: washing the plums with tap water in sequence; 2 percent of sodium bicarbonate alkali liquor and clean water; 2 percent of citric acid and clear water by mass; 3 percent of sulfurous acid is used for water washing and water washing; cleaning, removing green fruits and rotten fruits, and removing fruit stalks and fruit leaves;
(3) secondary cleaning: washing the raw materials for the second time by using deionized sterile water;
(4) and (3) drying: blowing the cleaned plums to dry by using an air blower;
(5) canning and dipping: placing the surface-dried fructus Pruni Salicinae in a fermentation tank, and charging food grade CO into the fermentation tank filled with fructus Pruni Salicinae2，CO2The volume ratio of (a) to the volume of the fermentation tank is 1 to 3; finally using a small amount of SO2Sealing the tank;
(6) enzymolysis: performing enzymolysis on the self-flowing juice after the dipping is finished, and performing enzymolysis on the fruit pulp by using pectinase; dissolving pectase with fruit juice, pouring the mixture of fruit juice and pectase into the free-flowing juice, mixing uniformly, the enzymolysis temperature is 15-25 deg.C, the time is 24 hours; the addition amount of the pectinase in each ton of the gravity flow juice is 140 g;
(7) clarification: clarifying the self-flowing juice after enzymolysis, and taking clear supernatant;
(8) fermentation: adding white granulated sugar into the clear liquid clarified in the step (7) until the sugar degree in the self-flowing juice is 24 degrees, and then adjusting the pH value to be 4.2-4.6; adding Angel yeast for fermentation, activating yeast before inoculation, wherein the addition amount of yeast in per ton of free-flowing juice is 50-180 g; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, and stirring regularly; the full-tank closed circulating pump is carried out for 2 times every week, and the operation is stopped after four weeks;
(9) pouring wine: adding H after the gravity flow juice fermentation in the step (8) is finished2SO3In the wine, free SO in the wine2Standing for 2-3 days until the concentration is 50ppm, settling the fruit residues to the bottom of the can, and pouring the wine base in the can into another can;
(10) malic acid-lactic acid fermentation: inoculation of lactic acid bacteriaPerforming deacidification fermentation; the inoculation amount is 3%/L, and the sulfur supplementation and the fermentation termination are judged according to the taste, SO2The supplement amount is 60-80 mg/L;
(11) and (3) storage: adding tannin into the wine at a dosage of 5-20g/L, fermenting continuously until the wine becomes clear from turbidity, settling the fruit residue, and pouring into a jar for the second time after 20-30 days;
(12) aging: temperature requirement during aging maintaining the temperature requirement during aging at 10-18 deg.C, free SO in wine2Keeping at 50ppm, aging for 2 months, and then pouring the jar for the third time; then continuing to age for 6 months, and pouring the jar for the fourth time;
(13) glue feeding: adding clarifier into water to obtain clarified liquor with concentration of 10g/L, and adding clarified liquor into the wine base to allow the wine base to stand for clarification; gradient experiments are carried out step by step to determine the optimal glue adding amount, and the 10T raw wine is recommended to be suitable for 220L-270L.
(14) And (3) filtering: after raw wine is clarified, circularly filtering by using a diatomite filter until wine liquid is clear and transparent, and pumping the wine into another tank for storage by using a food-grade stainless steel pump;
(15) and (3) antioxidant treatment: adding ascorbic acid into the wine for resisting oxidation and protecting color, and keeping the stability of wine color; the addition amount of the ascorbic acid is 200 g-300 g/T;
(16) blending: blending plum wine of different batches according to the requirements of finished products;
(17) freezing treatment: freezing plum wine at-5 deg.C for about 7 days;
(18) filtering by a sterilizing plate: putting plum wine into a plate-frame filter, and adding yeast and bacteria removed from wine;
(19) stability test, namely performing cold stability, heat stability, oxidation stability, protein stability and biological stability test on the plum wine before filling, and entering the next procedure after all the plum wine is qualified;
(20) and (3) precise filtration: sequentially filtering plum wine liquid with 0.45u and 0.20u nylon membranes;
(21) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified. And the wine is filled by a negative pressure filling machine, so that the wine is isolated from oxygen, and the wine is prevented from being oxidized.
Example 2
A preparation process of plum fruit wine comprises the following steps:
(1) picking raw materials: picking the fully ripe plum fruits, wherein the following requirements are met: the fruit is completely mature, has rich fragrance, does not mildew, rot, insect pest and green Chinese olive;
(2) primary cleaning and screening: washing the plums with tap water in sequence; 2 percent of sodium bicarbonate alkali liquor and clean water; 2 percent of citric acid and clear water by mass; 3 percent of sulfurous acid is used for water washing and water washing; cleaning, removing green fruits and rotten fruits, and removing fruit stalks and fruit leaves;
(3) secondary cleaning: washing the raw materials for the second time by using deionized sterile water;
(4) and (3) drying: blowing the cleaned plums to dry by using an air blower;
(5) canning and dipping: placing the surface-dried fructus Pruni Salicinae in a fermentation tank, and charging food grade CO into the fermentation tank filled with fructus Pruni Salicinae2，CO2The volume ratio of (a) to the volume of the fermentation tank is 1 to 3; finally using a small amount of SO2Sealing the tank;
(6) enzymolysis: performing enzymolysis on the self-flowing juice after the dipping is finished, and performing enzymolysis on the fruit pulp by using pectinase; dissolving pectase with fruit juice, pouring the mixture of fruit juice and pectase into the free-flowing juice, mixing, and performing enzymolysis at 20-25 deg.C for 22 hr; the addition amount of the pectinase in each ton of the gravity flow juice is 160 g;
(7) clarification: clarifying the self-flowing juice after enzymolysis, and taking clear supernatant;
(8) fermentation: adding white granulated sugar into the clear liquid clarified in the step (7) until the sugar degree in the self-flowing juice is 24 degrees, and then adjusting the pH value to be 4.2-4.6; adding Angel yeast for fermentation, activating yeast before inoculation, wherein the addition amount of yeast in per ton of free-flowing juice is 50-180 g; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, and stirring regularly; the full-tank closed circulating pump is carried out for 2 times every week, and the operation is stopped after four weeks;
(9) pouring wine: the self-flowing juice fermentation knot in the step (8)After completion, H is added2SO3In the wine, free SO in the wine2Standing for 2-3 days until the concentration is 50ppm, settling the fruit residues to the bottom of the can, and pouring the wine base in the can into another can;
(10) malic acid-lactic acid fermentation: inoculating lactobacillus, and performing acid reduction fermentation; the inoculation amount is 5%/L, and the sulfur supplementation and the fermentation termination are judged according to the taste, SO2The supplement amount is 60-80 mg/L;
(11) and (3) storage: adding tannin into the wine at a dosage of 5-20g/L, fermenting continuously until the wine becomes clear from turbidity, settling the fruit residue, and pouring into a jar for the second time after 20-30 days;
(12) aging: temperature requirement during aging maintaining the temperature requirement during aging at 10-20 deg.C for free SO in wine2Keeping at 50ppm, aging for 2 months, and then pouring the jar for the third time; then continuing to age for 6 months, and pouring the jar for the fourth time;
(13) glue feeding: adding clarifier into water to obtain clarified liquor with concentration of 10g/L, and adding clarified liquor into the wine base to allow the wine base to stand for clarification; gradient experiments are carried out step by step to determine the optimal glue adding amount, and the 10T raw wine is recommended to be suitable for 220L-270L.
(14) And (3) filtering: after raw wine is clarified, circularly filtering by using a diatomite filter until wine liquid is clear and transparent, and pumping the wine into another tank for storage by using a food-grade stainless steel pump;
(15) and (3) antioxidant treatment: adding ascorbic acid into the wine for resisting oxidation and protecting color, and keeping the stability of wine color; the addition amount of the ascorbic acid is 200 g-300 g/T;
(16) blending: blending plum wine of different batches according to the requirements of finished products;
(17) freezing treatment: freezing plum wine at-5 deg.C for about 7 days;
(18) filtering by a sterilizing plate: putting plum wine into a plate-frame filter, and adding yeast and bacteria removed from wine;
(19) stability test, namely performing cold stability, heat stability, oxidation stability, protein stability and biological stability test on the plum wine before filling, and entering the next procedure after all the plum wine is qualified;
(20) and (3) precise filtration: sequentially filtering plum wine liquid with 0.45u and 0.20u nylon membranes;
(21) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified.
Example 3
A preparation process of plum fruit wine comprises the following steps:
(1) picking raw materials: picking the fully ripe plum fruits, wherein the following requirements are met: the fruit is completely mature, has rich fragrance, does not mildew, rot, insect pest and green Chinese olive;
(2) primary cleaning and screening: washing the plums with tap water in sequence; 2 percent of sodium bicarbonate alkali liquor and clean water; 2 percent of citric acid and clear water by mass; 3 percent of sulfurous acid is used for water washing and water washing; cleaning, removing green fruits and rotten fruits, and removing fruit stalks and fruit leaves;
(3) secondary cleaning: washing the raw materials for the second time by using deionized sterile water;
(4) and (3) drying: blowing the cleaned plums to dry by using an air blower;
(5) canning and dipping: placing the surface-dried fructus Pruni Salicinae in a fermentation tank, and charging food grade CO into the fermentation tank filled with fructus Pruni Salicinae2，CO2The volume ratio of (a) to the volume of the fermentation tank is 1 to 3; finally using a small amount of SO2Sealing the tank;
(6) enzymolysis: performing enzymolysis on the self-flowing juice after the dipping is finished, and performing enzymolysis on the fruit pulp by using pectinase; dissolving pectase with fruit juice, pouring the mixture of fruit juice and pectase into the free-flowing juice, mixing, and performing enzymolysis at 20-25 deg.C for 22 hr; the addition amount of the pectinase in each ton of the gravity flow juice is 170 g;
(7) clarification: clarifying the self-flowing juice after enzymolysis, and taking clear supernatant;
(8) fermentation: adding white granulated sugar into the clear liquid clarified in the step (7) until the sugar degree in the self-flowing juice is 24 degrees, and then adjusting the pH value to be 4.2-4.6; adding Angel yeast for fermentation, activating yeast before inoculation, wherein the addition amount of yeast in per ton of free-flowing juice is 50-180 g; controlling the fermentation temperature to be between 20 and 25 ℃, measuring the density every day during the fermentation, and stirring regularly; the full-tank closed circulating pump is carried out for 2 times every week, and the operation is stopped after four weeks;
(9) pouring wine: adding H after the gravity flow juice fermentation in the step (8) is finished2SO3In the wine, free SO in the wine2Standing for 2-3 days until the concentration is 50ppm, settling the fruit residues to the bottom of the can, and pouring the wine base in the can into another can;
(10) malic acid-lactic acid fermentation: inoculating lactobacillus, and performing acid reduction fermentation; the inoculation amount is 5%/L, and the sulfur supplementation and the fermentation termination are judged according to the taste, SO2The supplement amount is 60-80 mg/L;
(11) and (3) storage: adding tannin into the wine at a dosage of 5-20g/L, fermenting continuously until the wine becomes clear from turbidity, settling the fruit residue, and pouring into a jar for the second time after 20-30 days;
(12) aging: temperature requirement during aging maintaining the temperature requirement during aging at 10-20 deg.C for free SO in wine2Keeping at 50ppm, aging for 2 months, and then pouring the jar for the third time; then continuing to age for 6 months, and pouring the jar for the fourth time;
(13) glue feeding: adding clarifier into water to obtain clarified liquor with concentration of 10g/L, and adding clarified liquor into the wine base to allow the wine base to stand for clarification; gradient experiments are carried out step by step to determine the optimal glue adding amount, and the 10T raw wine is recommended to be suitable for 220L-270L.
(14) And (3) filtering: after raw wine is clarified, circularly filtering by using a diatomite filter until wine liquid is clear and transparent, and pumping the wine into another tank for storage by using a food-grade stainless steel pump;
(15) and (3) antioxidant treatment: adding ascorbic acid into the wine for resisting oxidation and protecting color, and keeping the stability of wine color; the addition amount of the ascorbic acid is 200 g-300 g/T;
(16) blending: blending plum wine of different batches according to the requirements of finished products;
(17) freezing treatment: freezing plum wine at-5 deg.C for about 7 days;
(18) filtering by a sterilizing plate: putting plum wine into a plate-frame filter, and adding yeast and bacteria removed from wine;
(19) stability test, namely performing cold stability, heat stability, oxidation stability, protein stability and biological stability test on the plum wine before filling, and entering the next procedure after all the plum wine is qualified;
(20) and (3) precise filtration: sequentially filtering plum wine liquid with 0.45u and 0.20u nylon membranes;
(21) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified.
Detection of
In order to verify that the plum fruit wine meets the fruit wine requirements, the wine processed in the examples 1 to 3 is randomly extracted for detection, and the detection items are sensory requirements and physical and chemical health indexes respectively. Wherein the sensory test is carried out according to GB/T15038, alcohol content, total sugar, titrated acid, volatile acid and dry extract of physicochemical sanitation test are carried out according to GB/T15038 method, and the measurement of free sulfur dioxide and total sulfur dioxide is carried out according to GB/T5009.34 method; as shown in tables 1 to 2.
TABLE 1 sensory requirements
Sensory measurement results of the product: the product is red brown or rose red; clear and transparent, no suspended matter and no precipitate; has comfortable and harmonious fruit aroma and bouquet, mellow wine body, and sweet and sour taste. The cherry fruit wine provided by the invention completely meets the requirements on sense.
TABLE 2 physical and chemical sanitation indexes
Item Detection value
Alcohol content (20 ℃),% vol 12.1
Total sugar (in terms of glucose), g/L 43.5
Titrating acid (calculated as tartaric acid) in g/L 5.2
Volatile acid (calculated as acetic acid), g/L 0.9
Dry extract, g/L 16
Free sulfur dioxide (in SO)2Meter), g/L 0.0523
Total sulfur dioxide (in SO)2Meter), g/L 0.0154
As can be seen from Table 2, the cherry wine of the present invention completely meets the physicochemical hygienic standards.
In addition, in the aspect of microbial detection, the total number of colonies is less than or equal to 50cru/mL, the total number of escherichia coli is 3MPN/100mL, and pathogenic bacteria are not detected; is far higher than the national standard and can be filled.
The product taste is tested, statistics is carried out according to related food sensory evaluation methods, the determined approval rate is 95%, the wine taste has strong plum fruit taste, and the taste acceptance is good.
And (3) testing the stability of the product: the plum wine is preserved under proper conditions, and after 2 years, the plum wine is opened, the taste is unchanged, the color is inconvenient, and the taste is better and mellow.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (6)

1. A preparation process of plum fruit wine is characterized by comprising the following steps:
(1) picking raw materials: picking the fully ripe plum fruits, wherein the following requirements are met: the fruit is completely mature, has rich fragrance, does not mildew, rot, insect pest and green Chinese olive;
(2) primary cleaning and screening: washing the plums with tap water in sequence; 2% alkali water washing and clear water washing; 2% citric acid washing and water washing; 3% sulfurous acid water washing and water washing; cleaning, removing green fruits and rotten fruits, and removing fruit stalks and fruit leaves;
(3) secondary cleaning: washing the raw materials for the second time by using deionized sterile water;
(4) and (3) drying: blowing the cleaned plums to dry by using an air blower;
(5) canning and dipping: placing the surface-dried fructus Pruni Salicinae in a fermentation tank, and charging food grade CO into the fermentation tank filled with fructus Pruni Salicinae2，CO2The volume ratio of (a) to the volume of the fermentation tank is 1 to 3; finally using a small amount of SO2Sealing the tank;
(6) enzymolysis: performing enzymolysis on the self-flowing juice after the dipping is finished, and performing enzymolysis on the fruit pulp by using pectinase; dissolving pectase with fruit juice, pouring the mixture of fruit juice and pectase into the free-flowing juice, mixing uniformly, the enzymolysis temperature is 15-25 deg.C, the time is 24 hours;
(7) clarification: clarifying the self-flowing juice after enzymolysis, and taking clear supernatant;
(8) fermentation: adding white granulated sugar into the clear liquid clarified in the step (7) until the sugar degree in the self-flowing juice is 24 degrees, and then adjusting the pH value to be 4.2-4.6; adding Angel yeast for fermentation, wherein the addition amount of yeast in each ton of the gravity flow juice is 50-180 g; controlling the fermentation temperature to be 18-25 ℃, measuring the density every day during the fermentation period, and stirring regularly;
(9) pouring wine: adding H after the gravity flow juice fermentation in the step (8) is finished2SO3In the wine, free SO in the wine2Standing for 2-3 days until the concentration is 50ppm, settling the fruit residues to the bottom of the can, and pouring the wine base in the can into another can;
(10) malic acid-lactic acid fermentation: inoculating lactobacillus, and performing acid reduction fermentation; the inoculation amount is 3% -5%/L, based onJudging whether to supplement sulfur and terminate fermentation according to taste, and judging whether to supplement sulfur and terminate fermentation according to SO2The supplement amount is 60-80 mg/L;
(11) and (3) storage: adding tannin into the wine, fermenting continuously until the wine base becomes clear from turbidity, continuously settling the fruit residues, and pouring the wine base into the jar for the second time after 20-30 days;
(12) aging: maintaining the temperature below 20 deg.C during aging, and keeping free SO in wine2Keeping at 50ppm, aging for 2 months, and then pouring the jar for the third time; then continuing to age for 6 months, and pouring the jar for the fourth time;
(13) glue feeding: adding clarifier into water to obtain clarified liquor, and adding clarified liquor into the wine base to allow the wine base to stand for clarification;
(14) and (3) filtering: after raw wine is clarified, circularly filtering by using a diatomite filter until wine liquid is clear and transparent, and putting the wine into another tank for storage;
(15) and (3) antioxidant treatment: adding ascorbic acid into the wine for resisting oxidation and protecting color, and keeping the stability of wine color;
(16) blending: blending plum wine of different batches according to the requirements of finished products;
(17) freezing treatment: freezing plum wine at-5 deg.C for about 7 days;
(18) filtering by a sterilizing plate: putting plum wine into a plate-frame filter, and adding yeast and bacteria removed from wine;
(19) stability test, namely performing cold stability, heat stability, oxidation stability, protein stability and biological stability test on the plum wine before filling, and entering the next procedure after all the plum wine is qualified;
(20) and (3) precise filtration: sequentially filtering plum wine liquid with 0.45u and 0.20u nylon membranes;
(21) quality inspection and filling: and (5) performing quality inspection according to enterprise standards, and filling after the quality inspection is qualified.
2. The plum fruit wine production process according to claim 1, wherein the 2% alkaline water is a 2% baking soda solution by mass fraction.
3. The plum fruit wine production process according to claim 1, wherein in the step (11), the tannin is added in an amount of 5-20 g/L.
4. The process for producing plum fruit wine according to claim 1, wherein in the step (12), the temperature during aging is required to be maintained at 10 to 18 ℃.
5. The process for making plum wine according to claim 1, wherein the plum is ice crisp plum.
6. The process for preparing plum fruit wine according to claim 1, wherein in the step (6), the addition amount of pectinase per ton of free-run juice is 140-170 g.
CN201911306691.7A 2019-12-18 2019-12-18 Preparation process of plum fruit wine Pending CN110835594A (en)

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CN111647483A (en) * 2020-06-24 2020-09-11 广东佳业食品有限公司 Preparation method of brewed plum wine
CN112779114A (en) * 2021-03-29 2021-05-11 长江师范学院 Preparation method of crispy plum fruit wine with active ingredients of ginkgo leaves and armillaria mellea
CN113621463A (en) * 2021-08-13 2021-11-09 山西菲尼克司酒业有限责任公司 Apricot fruit wine and fermentation process thereof
CN115505480A (en) * 2022-11-09 2022-12-23 四川梦源巴山农业集团有限公司 Slight smoking brewing method of selenium plum fruit wine

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Publication number Priority date Publication date Assignee Title
CN111647483A (en) * 2020-06-24 2020-09-11 广东佳业食品有限公司 Preparation method of brewed plum wine
CN112779114A (en) * 2021-03-29 2021-05-11 长江师范学院 Preparation method of crispy plum fruit wine with active ingredients of ginkgo leaves and armillaria mellea
CN113621463A (en) * 2021-08-13 2021-11-09 山西菲尼克司酒业有限责任公司 Apricot fruit wine and fermentation process thereof
CN115505480A (en) * 2022-11-09 2022-12-23 四川梦源巴山农业集团有限公司 Slight smoking brewing method of selenium plum fruit wine

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Application publication date: 20200225